Bacon Baja Fish Tacos with Avocado Cream

Our rendition of Baja fish tacos explores the healthier possibilities of mixing fish with popular taco fixings. We can’t say they’re entirely healthy, (our method of cooking the fish includes pan searing in a combination of vegetable oil and bacon fat. But indulgence is one of life’s pleasures.

What are Baja fish tacos?

Baja tacos are a tradition from Mexico’s Baja peninsula made popular in the U.S. via San Diego, California. They’re always made with white fish but that fish can be either seared or deep-fried. They’re soft tacos but they can be served on either flour or corn tortillas. (Traditionally, corn tortillas are the norm, like the ones called for in this Baja fish taco recipe.)

But what makes these south-0f-the-border tacos most compelling is the choice of toppings. Typically there’s shredded lettuce or cabbage and a thin, sour cream or mayonnaise-based sauce or crema. Lastly, there’s a vibrant squeeze of fresh lime.

Tacos with bacon make for date night fun

Can it really get any better than that? We think so! We’ve intensified the profile of Baja fish tacos with the satisfying crunch of crisp, smoky bacon. Although we can’t find any historical information backing up bacon’s aphrodisiac properties, we’ve heard plenty of accounts of bacon sparking nights of passion.

So what could be a better plan for a mid-week delight than to cook up some easy mahi-mahi and bacon tacos? Don’t forget a liberal smear of avocado cream.

The simple mixture this recipe adds of avocado blended with sour cream is an unbelievable combination of tartness and fat. And don’t forget, avocado is highly regarded as an aphrodisiac.

Try our recipe for Kale Guacamole

Bacon Baja Fish Tacos with Avocado Cream

Print Recipe

Fish tacos get an upgrade with the addition of crispy bacon and a creamy sauce blended from ripe avocado with a dollop of sour cream. 

Course dinner, Lunch

Cuisine Mexican

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4

Author Amy Reiley

Ingredients

• 6 strips smoked bacon
• 1 small avocado use half if your avocado is large
• 3 tbsp sour cream
• 1 lb mahi mahi filets
• 1 tsp vegetable oil
• 1 tsp bacon fat
• salt
• black pepper
• 8 corn tortillas
• 2 cups chopped lettuce
• chopped scallions or sweet onions (optional)
• cilantro leaves (optional)
• 1 lime cut into 4 wedges

Instructions

• Preheat the oven to 400 degrees.
• Line a small baking sheet with aluminum foil and arrange the bacon in a single layer on the tray.
• Cook the bacon for 12-18 minutes, depending on thickness, until golden and crispy.
• Remove bacon from the oven and drain on paper towels. Reserve the tray with the bacon fat.
• When cool enough to handle, crumble the bacon and set aside.
• While bacon is cooking, make avocado cream by scooping the flesh from the avocado. Thoroughly mash the avocado in a small mixing bowl.
• Add the sour cream and mix until smooth. Set aside.
• Cut the mahi mahi horizontally into strips of about ¾” thickness. Season with salt and pepper.
• Heat the vegetable oil and bacon fat in a sauté pan over medium high heat. Add the mahi mahi and cook for 1 ½ minutes or golden on the bottom. Turn the fish and cook for an additional 1-2 minutes, until just cooked through. Add the crumbled bacon and toss briefly before removing from heat.
• Transfer the bacon and mahi mahi to a serving plate.
• To soften the tortillas, place them in a dry skillet over medium heat for about 30 seconds on each side. (For super-tasty tortillas, heat on a grill or open flame until brown spots appear.)
• Smear the inside of a warm tortilla with the avocado cream. Put a little lettuce in the bottom of each tortilla then top with two or three strips of fish and a sprinkle of bacon. Add your desired amount of additional toppings before serving.

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

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